Step into a world of vibrant flavors as we embark on a journey through the colorful streets of Mexico with a modern twist on a classic favorite โ€” my zesty Mexican Fruit Salad with Tajin. This delightfully spicy fruit salad is in my newest cookbook, and I couldnโ€™t wait to share it with you here on the blog! 

mexican fruit salad in a colorful serving bowl garnished with tajin.

Picture a medley of ripe, juicy fruits, mingling with a splash of citrus and a hint of fiery chili. This Mexican fruit cocktail is not just your ordinary fruit salad; it’s a sensory adventure that will take your palate to new heights.

Latina blogger Yvette Marquez holding a serving of mexican fruit salad in a hand-pained glass.

Why Youโ€™ll Love This Mexican Fruit Salad Recipe

Leave behind the memories of the Cool Whip and marshmallow-laden concoctions of the past, because this tantalizingly light Tajin fruit salad is a celebration of sweet, tangy, spicy vegan goodness. 

Aside from being a refreshing alternative to 80โ€™s-style ambrosia, this Mexican spicy fruit salad is also:

  • Quick & Easy – Chop, drizzle, sprinkle, toss โ€” thatโ€™s the whole shebang! All you need is about 10 minutes of prep time for this marvelous fruit side.
  • Made With Fewer Than 10 Wholesome Ingredients – And most of them are fruit!
  • Make Ahead-Friendly – Mix up the magic up to a day ahead of time to give your fruit time to soak up all the flavorful chili-lime goodness.
  • Customizable – You can easily make this fruit salad mild or spicy depending on which variety of Mexican fruit seasoning you choose. Youโ€™re also welcome to swap in or add different fruits depending on your preferences and whatโ€™s available at the store.
overhead shot of the fruits and tajin seasoning needed to make Mexican fruit salad.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make this Tajin-laced Mexican fruit salad. Hereโ€™s what to grab:

  • Mango – I like to use a mix of yellow (e.g. Ataulfo) and red-green (e.g. Haden) mangoes for the best, most balanced flavor. Learn how to cut and dice a mango.
  • Jicama – This crunchy, mild-flavored root vegetable sort of has water chestnut vibes, making it the perfect addition to this Mexican fruit melรฉe.
  • Pineapple – Sweet-tart, juicy pineapple is forever a favorite in our house. In a pinch, you can swap in canned pineapple packed in juice or defrosted frozen pineapple. Learn how to cut a pineapple.
  • Papaya – While I love this tropical fruit, I know not everyone shares my affinity. Feel free to swap in cantaloupe or musk melon if needed!
  • Watermelon – This tasty Tajin salad is an ode to summer, and you canโ€™t get more summery than fresh watermelon! I personally prefer to use a seedless variety to make my prep easier, but feel free to use whichever works for you. Learn how to make melon balls.
  • Tajin – Tajin is a popular chile-lime-salt seasoning blend made in Mexico and now widely available in the US. Clรกsico, the original blend, is made with mild red chiles, while the habanero version delivers a lot more fire. You can also swap in the low-sodium version if needed!
  • Salt – For getting the flavor balance right without adding too much spice. 
  • Lime Juice – Since your entire fruit salad โ€œdressingโ€ is just lime juice, do yourself a favor and spring for fresh. It tastes so much brighter than bottled!

How To Make Mexican Fruit Salad

This Mexican fruit Tajin goodness takes just a few minutes to whip up. Hereโ€™s how itโ€™s done:

Step 1: Combine the mangoes, jicama, pineapple, papaya, and watermelon and toss gently to mix.

Step 2: Dress. Sprinkle the fruit with the Tajin, season with salt to taste, and drizzle with the lime juice and toss to coat.

Step 3: Chill. Cover and refrigerate for at least 1 hour or for up to 1 day before you serve it.

Optional Variations

  • Go Seasonal! Cut the fruit into different shapes to celebrate the season (e.g. bunnies for Easter, stars for the 4th of July, or hearts for Valentineโ€™s Day). All you need are some small cookie cutters. 
  • Mexican Fruit Skewers – If youโ€™re at a picnic or BBQ, it might be easier to make your fruit salad on a stick! Simply thread cubes or balls of fruit onto wooden skewers in alternating patterns, the sprinkle with lime juice, Tajin, and salt before serving. 
  • Mexican Fruit Cups – Take a page from my Mexican Fruit Cup recipe and portion out the salad into individual Tajin fruit cups for easy grab-and-go serving. 
  • Fruit Cups with Chamoy – In my cookbook, Muy Bueno FIESTAS, I have a recipe inspired by my favorite snacks from street-food vendors in Mexico. Chamoy sauce is a thick syrup made from lime, chile, and fruit, such as apricots, mangoes, and/or plums. It is sold in bottles in Latin markets and online.
  • Mexican Fruit Salad with Cream – If you yearn for the creaminess of ambrosia but want more of a Latin bent, try drizzling on some lechera (a.k.a. sweetened condensed milk).
  • Mexican Fruit Salad with Marshmallows – Just because I prefer my fruit salad to be made from just fruit doesnโ€™t mean you have to! Feel free to add a handful of mini marshmallows for an added touch of whimsical sweetness.
side on shot of a bowl and two glasses filled with Mexican fruit salad with Tajin on a wooden cutting board with mangoes.

Expert Tips

  • Save the hull of your pineapple and/or watermelon to use as a vessel for this Mexican fruit bowl! Itโ€™ll look impressive on the table and save you from having to remember to take your dish home after the potluck festivities are over. 
  • Consume the dressed Mexican fruit with Tajin within 24 hours for the best flavor and texture.
overhead shot of 3 glasses of Mexican tajin fruit salad on a white serving platter with whole mangoes next to a copy of Muy Bueno Fiestas cookbook.

Frequently Asked Questions

What fruits should be avoided in a fruit salad?

Generally speaking, I try to avoid any fruits that are prone to oxidization (e.g. bananas or apples).

How long will Mexican fruit salad last at room temperature?

Since thereโ€™s no dairy in this fruit salad, it should keep well at room temp for much longer than ambrosia-style fruit salads. Iโ€™d say it should be good for about 3-4 hours at room temp, then you should pop it in the fridge after that.

What is the stuff Mexicans put on fruit?

Ahhhh, good question! The two things I can think of that you might be thinking of are either Tajin or chamoy. Tajin is a popular Mexican spice for fruit, whereas chamoy is is a popular Mexican condiment and flavoring made from a combination of fruit, typically apricot, mango, or plum, blended with spices, vinegar, and chili peppers.

What is Mexican fruit salad called?

In Spanish, fruit salad is called ensalada de fruta.

closeup shot of 3 hand-painted glasses filled with Mexican fruit salad and garnished with tajin seasoning.

More Mexican Fruit Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

mexican fruit salad in a colorful serving bowl garnished with tajin.

Spring Fruit Salad with Tajรญn

5 (1 rating)
Step into a world of vibrant flavors as we embark on a journey through the colorful streets of Mexico with a modern twist on a classic favorite โ€” my zestyย Mexican Fruit Salad with Tajin. This delightfully spicy fruit salad is in my newestย cookbook, and I couldnโ€™t wait to share it with you here on the blog!ย 

Ingredients

  • 1 small yellow mango, such as Ataulfo, peeled, pitted, and cubed
  • 1 mango, such as a Haden, peeled, pitted, and cubed
  • 1 small jicama, peeled and chopped
  • 1 cup pineapple, chopped
  • 1 cup papaya, chopped
  • 1 cup watermelon, balls or cubes
  • 1 teaspoon Tajรญn
  • salt
  • 3 tablespoons fresh lime juice

Instructions 

  • In a bowl, combine the mangoes, jicama, pineapple, papaya, and watermelon and toss gently to mix. Sprinkle with the Tajรญn, season with salt, and drizzle with the lime juice, then toss well to coat evenly.
  • Cover and refrigerate for at least 1 hour or for up to 1 day before serving.

Notes

Tajรญn is a popular chile-salt-lime seasoningย mix made in Mexico and widely available in well-stocked supermarkets and Latin stores in the United States. Clรกsico, the most popular blend, is made with mild red chiles, while the habanero blend delivers a lot more fire. A low-sodium version is also available.
Serving: 6g, Calories: 98kcal, Carbohydrates: 24g, Protein: 1g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 393mg, Potassium: 317mg, Fiber: 5g, Sugar: 17g, Vitamin A: 1145IU, Vitamin C: 69mg, Calcium: 26mg, Iron: 1mg

This recipe is also published in Muy Bueno Fiestas.
Photography: Jenna Sparks